Go Back

Mini Eggplant Pizzas

Dr. Heather Finley
Print Recipe
Total Time 30 minutes
Course Snack
Servings 4

Ingredients
  

  • 1 Eggplant medium
  • 1/4 cup Extra Virgin Olive Oil
  • Sea Salt & Black Pepper to taste
  • 3/4 cup Tomato Sauce
  • 1/2 tsp Oregano
  • 4 1/3 ozs Mozzarella Ball grated
  • 1/2 tsp Red Pepper Flakes optional
  • 2 tbsps Basil Leaves finely chopped

Instructions
 

  • Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
  • Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
  • Meanwhile, turn the broiler on high.
  • Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
  • Top with red pepper flakes and fresh basil. Enjoy!
Keyword 30 minute, appetizer, gluten-free, snack, vegetarian